Apple & Walnut Risotto

Most long time num num followers will know how much we love a good risotto here in our kitchen and over time we have shared a couple of scrummy recipes for risotto; so when I spied a Jamie Oliver recipe for an apple & walnut risotto with gorgonzola I knew I’d have to attempt a veggie num num version.

I first made this vegetarian risotto a few weeks back when we had family over for lunch, you may remember the Greeni Crostini we served for a quick healthy starter. I was very happy with the results first time round, where I did actually add a little feta and goats cheese to the risotto before serving. My parents are currently visiting, which has been super lovely, so I whipped this risotto up again last night for us all to enjoy.

Tart little green apples are added to a delicious basic risotto and served up with toasted walnuts and a good drizzle of olive oil. For a non vegan version add feta and/or goats cheese and even a little vegetarian parmesan if you like.

Great with a simple side salad of balsamic dressed lettuce greens and crunchy bread; this risotto recipe delivers a very tasty and creamy dish perfect for something a little different and a little bit special when entertaining or for a quite night in.

Preparation time: 45minsServes 4

1 brown onion, finely diced

2 garlic cloves, minced

3 celery sticks, finely diced

1 small red chilli, minced (optional)

2-3 small green apples, cored, diced & tossed in lemon juice

3 tbs good quality olive oil

2 cups arborio (risotto) rice

1lt (2pt) good quality vegetable stock

½ cup dry white wine

1 bunch of fresh marjoram or thyme, roughly chopped

½ cup walnuts, dry roasted

200g (7oz) feta and/or goats cheese (optional for non vegans)

Add the stock to a saucepan and bring to a gentle boil, turn down and keep hot or just under a simmer.

In a good sized pot, heat the olive oil over a medium heat, add the onion, celery, garlic and chilli if using. Cook slowly over a medium/low heat for 8-10 minutes until onion and celery are soft.

Add the rice and toss in the oil and onion mixture, coating well. Turn up the heat and add the wine, allow to cook while tossing until all the wine has been absorbed/evaporated.

Add a ladle of hot stock, stirring the rice frequently until the liquid is absorbed, add another ladle and continue to stir. Cook the risotto in this fashion, adding a ladle of the stock each time the rice has absorbed the liquid, until the rice is al dente or tender and staring to turn creamy.

Add the apple and marjoram or thyme and toss to combine well and heat through for a few minutes with plenty of fresh cracked pepper and a little salt to taste. Add the cheese now if using and toss through until soft and creamy.

Serve the risotto topped with dry roasted walnuts and drizzled with a little good quality olive oil, delish!!

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